CN103652759B - Chili curing method and device - Google Patents
Chili curing method and device Download PDFInfo
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- CN103652759B CN103652759B CN201310727644.6A CN201310727644A CN103652759B CN 103652759 B CN103652759 B CN 103652759B CN 201310727644 A CN201310727644 A CN 201310727644A CN 103652759 B CN103652759 B CN 103652759B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
The invention relates to a chili curing method and a device. The layered compaction curing method is adopted. The chili curing method comprises the steps of building a curing tank with cement or bricks, performing anti-seepage treatment on the bottom surface and the periphery of the curing tank, arranging raised lines horizontally arranged at different heights of the curing tank, isolating a circulation zone at a corner of the curing tank simultaneously, isolating the circulation zone from the curing tank by a partition, forming permeation holes in the partition, arranging a circulation device in the circulation zone to allow water in the circulation zone and the curing tank to circulate mutually, laying chilies in the curing tank by layers every other layer of salt, after laying to the heights of the raised lines, pressing a filter screen onto the final salt layer, pressing a pressure bar on the filter screen, clamping the pressure bar under the raised lines, adding soaking water for soaking chili, allowing the added soaking water to be over the pressure bar, fastening down the curing tank with a sealing cover to allow the soaked chilies in the curing tank to be in sealed states, allowing the soaking water in the curing tank to circulate every week, sealing for 20-30 days after circulating twice, taking out and filling to form a product.
Description
Technical field
The present invention relates to method for salting and the device of a kind of preparation method and device of salted vegetables, particularly a kind of capsicum, be mainly used in pickling of vesicle green pepper.
Background technology
Pickles have fresh and tender clear and melodious, can improve a poor appetite, and help digest and absorption.One garnishes conventional in our life current, the one that bubble green pepper is main in pickles especially, bubble green pepper can be divided into following a few class:
1, two gold bar pickling peppers: this capsicum is relatively long, and pungent is agreeable to the taste, fragrance foot, makes traditional Sichuan cuisine fish-flavoured shredded pork and just be unable to do without it;
2, sub warhead pickling pepper: this capsicum is shorter, in heart shape, its pungent foot, because being shaped better, normal whole use in bubble green pepper dish, is seldom processed into young pilose antler or is cut into small pieces;
3, Mexico's pickling pepper: this pickling pepper is not originate from Mexican, but introduce a fine variety from Mexico, Ya'an Sichuan province is once being with plantation, its meat is thick, in long olive shape, after brewed, can make the pickles that whet the appetite, but it uses in bubble green pepper series dish actually rare;
4, chopped hot pepper: this is the one bubble green pepper mode that the ground such as Hunan are liked, and generally likes capsicum to mince, pours in the jar of sealing.
Making pickles requisite is pickle jar naturally.Traditional is by a kind of altar mouth projection, has a circle spill pallet (i.e. tank can be filled with water), buckle the jar that bowl can seal around altar mouth, and it can make pickles accelerate fermentation when anoxic, produces a large amount of lactic acid.Along with the suitability for industrialized production of pickles, the factory making pickles all adopts other container to replace, and useful pickling pool soaks, and also useful cylinder makes.The making of usual bubble green pepper is that clear water is boiled, with salt (every 1 kg of water adds 80 grams of salt), after salt dissolves completely, puts into appropriate batching, pours in pickle jar and (flood 3/5 of jar with bittern to be advisable).After bittern cools completely, then put into capsicum.Find that there is some relevant bibliographical informations by the domestic Searches of Patent Literature, mainly contain relevant with the present invention is following:
1, the patent No. is CN201220590046.X, name is called the utility model patent of " a kind of preserving hot pepper system ", which disclose a kind of preserving hot pepper system, comprise capsicum cleaning equipment, capsicum pond and immersible pump, capsicum cleaning equipment is connected with capsicum pond, capsicum is provided with immersible pump in pond, and indirectly lay capsicum layer and salt deposit in capsicum pond, the thickness of capsicum layer is 30 centimetres, the thickness of salt deposit is 5 centimetres, and the salt deposit of the capsicum Chi Nei the superiors is pressed with bucket.In the utility model, under certain weight pressure, salt is fully contacted with fresh capsicum, and continuous pump carries out bittern circulation, be consistent to make the halogen degree in whole pond, the method can make the moisture inside capsicum separate out fast and capsicum can be made fully to ferment, not only can keep the original local flavor of capsicum, and can save great lot of water resources, the pickled time also shortens greatly simultaneously.
2, the patent No. is CN201210447015.3, name is called the patent of invention of " laminating preserving hot pepper system and technique ", which disclose a kind of laminating preserving hot pepper system and technique, use the preserving hot pepper technique of this system to comprise the steps: 1) the rear examination of fresh green pepper purchase; 2) clean; 3) capsicum pond is entered; 4) circulation halogen is bought; 5) pond is pressed; 6) ferment; 7) first time is selected; 8) bittern cleaning; 9) final inspection; 10) weigh; 11) outbound is packed.In the present invention, under certain weight pressure, salt is fully contacted with fresh capsicum, and continuous pump carries out bittern circulation, be consistent to make the halogen degree in whole pond, the method can make the moisture inside capsicum separate out fast and capsicum can be made fully to ferment, not only can keep the original local flavor of capsicum, and can save great lot of water resources, the pickled time also shortens greatly simultaneously.
3, the patent No. is CN200910103492.6, name is called the patent of invention of " a kind of preparation method of pickled peppers ", which disclose a kind of preparation method of pickled peppers, it is characterized in that: selected epidermis is smooth, meat is thick, individual large fresh chilli, remove capsicum handle and retain green pepper seed, small pieces are cut into by knife after cleaning drains, add 2 kilograms of salt by 10 kilograms of pimientos to pickle, add 0.1 kilogram of alum, add 0.05 kilogram of fresh garlic, 0.05 kilogram of fresh ginger enters mill together, contain into clean container after milled, cover tightly with sheet glass, shine 3 ~ 4 days through day illumination, instill 1 kilogram of peanut oil, depositing envelope is edible after 2 months.
Although these patents above-mentioned have related to preserving hot pepper and obtained method, find still to come with some shortcomings by analyzing; Wherein, patent CN200910103492.6 is a kind of method for salting of routine, just can not process the capsicum in container after closing again, so it is long to there is salting period, product quality portion such as easily to hold at the problem; And though CN201220590046.X and CN201210447015.3 proposes a kind of preserving hot pepper method being adapted to large-scale production, and propose to adopt when pickling and buy circulation halogen and press the means such as pond to raise the efficiency, but carefully analyze discovery and still there are some problems; One is exactly owing to being immersible pump is placed on bottom, more directly circulates after being extracted out by pipeline, but does not propose how to circulate, and immersible pump is placed on the bottom, be very convenient for the control of immersible pump and repair shop, once immersible pump goes wrong, be difficult to solve; Laminating adopted in addition utilizes bucket to carry out compacting, this method inconvenient operation, and labour intensity is large, and easily occurs the problem that bucket turns upside down, and therefore necessaryly studied further existing preserving hot pepper method.
Summary of the invention
The object of the invention is to for the deficiency existing for existing preserving hot pepper method, a kind of new preserving hot pepper method is provided, this kind of preserving hot pepper method is not only convenient to suitability for industrialized production, and operation labour intensity is low, safe coefficient is high, there will not be compacting fault, and the circulatory system of immersible pump is simple, easy to control and replacing.
Another object of the present invention is to propose a kind of device realizing said method.
To achieve these goals, the measure that the present invention takes: a kind of preserving hot pepper method, compaction in layers method for salting is taked to pickle, with cement or brick pickling pool, Anti-seeping technology is carried out in pickling pool bottom surface and periphery, and horizontally disposed ridge is set at pickling pool differing heights, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, dividing plate there is permeability hole, aqueous phase in race way and pickling pool is circulated mutually, EGR is provided with in race way, the water that EGR will be sucked by pipeline in race way, the top being pumped into pickling pool more evenly sprays the pickled hot pepper upper surface in pickling pool, immersion aqueous phase in race way and pickling pool is circulated mutually, then capsicum is laid in pickling pool according to one deck capsicum one deck salt, after being routed to the height of a ridge, if be no longer sick for laying, then filter screen suppressed on last one deck salt, then depression bar is pressed on filter screen, and make depression bar be stuck in below ridge, then add the immersion water soaking capsicum, and make the immersion water added cover depression bar 5-10cm, with seal cover, pickling pool is covered tightly again, make the immersion capsicum in pickling pool be in air-tight state, and the immersion water often crossed in one week circulation primary pickling pool, 0.5-1 hour each time, circulate after twice, then at 25-35 DEG C of condition lower seal 20-30 days, can groove be gone out filling, make product.
Further, it is first carry out Anti-seeping technology with cement in pickling pool bottom surface and periphery that described pickling pool bottom surface and periphery carry out Anti-seeping technology, then ceramics is sticked in bottom surface and periphery, the removable lid for sealing is had in pickling pool upper cover, the object of antiseepage can be reached like this, reach again the object of clean operation when soaking capsicum and going out groove;
Further, it is by prefabricated or brick pickling pool is isolated an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged with pickling pool, height is consistent with pickling pool height or lower a little, on the dividing plate that race way and pickling pool isolate, have multiple intercommunicating pore according to different height, make the aqueous phase of race way and pickling pool intercommunicated;
Further, described EGR is provided with a circulating pump on pickling pool side, the entrance of circulating pump is deep into the bottom of pickling pool race way by pipeline, circulation delivery side of pump is connected to by pipeline and sprays head above pickling pool, spray on head and have multiple outlet, by pouring spray outlet, circulation immersion water is evenly sprayed the upper surface of pickling pool;
Further, described filter screen is the matching form of latticed flat board, size and pickling pool inner face, and the size of grid must be ensure that the capsicum soaked can not float on filter screen by grid;
Further, described being pressed on filter screen by depression bar is after grid pushes down pickled hot pepper layer, up float to prevent filter screen, one or many depression bars are utilized to push down filter screen, and under depression bar being stuck in the horizontal ridge being located at pickling pool differing heights, making whole capsicum be pressed in below filter screen and can not float with immersion is waterborne.
According to the preserving hot pepper device that above-mentioned preserving hot pepper method proposes be, a kind of preserving hot pepper device, comprise a pickling pool, immersion water circle device is provided with in pond, it is characterized in that, described pickling pool is the pickling pool with cement or brick, Anti-seeping technology layer is made with in pickling pool bottom surface and periphery, and horizontally disposed ridge is set at pickling pool differing heights, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, dividing plate there is permeability hole, immersion aqueous phase in race way and pickling pool is circulated mutually, EGR is provided with in race way, the water that EGR will be sucked by pipeline in race way, the top being pumped into pickling pool more evenly sprays the pickled hot pepper upper surface in pickling pool, aqueous phase in race way and pickling pool is circulated mutually, capsicum and salt layering are layered in pickling pool, be pressed with a filter screen, filter screen is pressed with depression bar again on capsicum and salt, and depression bar is stuck in below the horizontal ridge at pickling pool two ends, and is positioned at underwater 5-10cm.
Further, it is first carry out Anti-seeping technology with cement in pickling pool bottom surface and periphery that described pickling pool bottom surface and periphery are made with Anti-seeping technology layer, then ceramics is sticked in bottom surface and periphery, the removable lid for sealing is had in pickling pool upper cover, the object of antiseepage can be reached like this, reach again the object of clean operation when soaking capsicum and going out groove;
Further, it is by prefabricated or brick pickling pool is isolated an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged in pickling pool corner, height is consistent with pickling pool height or lower a little, on the dividing plate that race way and pickling pool isolate, have multiple intercommunicating pore according to different height, make the immersion aqueous phase of race way and pickling pool intercommunicated;
Further, described EGR is provided with a circulating pump on pickling pool side, the entrance of circulating pump is deep into the bottom of pickling pool race way by pipeline, circulation delivery side of pump is connected to by pipeline and sprays head above pickling pool, spray on head and have multiple outlet, by pouring spray outlet, circulation immersion water is evenly sprayed the upper surface of pickling pool;
Further, described filter screen is the matching form of latticed flat board, size and pickling pool inner face, and the size of grid hole must be ensure that the capsicum soaked can not float on filter screen by grid;
Further, it is after grid pushes down pickled hot pepper layer that described depression bar is pressed on filter screen, up float to prevent filter screen, one or many depression bars are utilized to push down filter screen, and under depression bar being stuck in the horizontal ridge being located at pickling pool differing heights, making whole capsicum be pressed in below filter screen and can not float with immersion is waterborne;
Further, described by depression bar is wood materials or other material with certain buoyancy make, and the length of depression bar will be longer than the spacing that pickling pool both ends horizontal ridge is formed, and is shorter than the size of pickling pool inner chamber.
Beneficial effect of the present invention: capsicum is placed in a closed container that can circulate by the present invention, carries out immersion water circulation, have circulating effect good by an independent isolating region, EGR controls convenient, changes easy feature; And implement compacting by filter screen and depression bar layering, have simple to operate, consolidation effect is good, the advantage not easily broken down.Pickling of very applicable a large amount of production bubble green pepper and capsicum.
Accompanying drawing explanation
Fig. 1 is structural representation of the present invention;
Fig. 2 is the top view after accompanying drawing 1 removes lid.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention will be further described.
Embodiment one
Can be found out by accompanying drawing 1-2, the present invention relates to a kind of preserving hot pepper method, compaction in layers method for salting is taked to pickle, with a concrete prefabricated pickling pool, first Anti-seeping technology is carried out with cement in pickling pool bottom surface and periphery, then ceramics is sticked in bottom surface and periphery, the removable lid for sealing is had in pickling pool upper cover, and horizontally disposed ridge is set at pickling pool differing heights, isolate a race way on a limit of pickling pool or one jiao simultaneously, race way and pickling pool are isolated by dividing plate, dividing plate there is permeability hole, aqueous phase in race way and pickling pool is circulated mutually, EGR is provided with in race way, the water that EGR will be sucked by pipeline in race way, the top being pumped into pickling pool more evenly sprays the pickled hot pepper upper surface in pickling pool, aqueous phase in race way and pickling pool is circulated mutually, then capsicum is laid in pickling pool according to one deck capsicum one deck salt, after being routed to the height of a horizontal ridge, if be no longer sick for laying, then filter screen suppressed on last one deck salt, then depression bar is pressed on filter screen, and make depression bar be stuck in below ridge, then add the immersion water soaking capsicum, and make the immersion water added cover depression bar 5-10cm, with seal cover, pickling pool is covered tightly again, make the immersion capsicum in pickling pool be in air-tight state, and the immersion water often crossed in one week circulation primary pickling pool, 0.5-1 hour each time, circulate after twice, then at 25-35 DEG C of condition lower seal 20-30 days, can groove be gone out filling, make product.
It is by prefabricated or brick pickling pool is isolated an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged with pickling pool, height is consistent with pickling pool height or lower a little, on the dividing plate that race way and pickling pool isolate, have multiple intercommunicating pore according to different height, make the immersion aqueous phase of race way and pickling pool intercommunicated;
Described EGR is provided with a circulating pump on pickling pool side, the entrance of circulating pump is deep into the bottom of pickling pool race way by pipeline, circulation delivery side of pump is connected to by pipeline and sprays head above pickling pool, spray on head and have multiple outlet, by pouring spray outlet, circulation immersion water is evenly sprayed the upper surface of pickling pool;
Described filter screen is the matching form of latticed flat board, size and pickling pool inner face, and the size of grid must be ensure that the capsicum soaked can not float on filter screen by grid;
Described being pressed on filter screen by depression bar is after grid pushes down pickled hot pepper layer, up float to prevent filter screen, one or many depression bars are utilized to push down filter screen, and under depression bar being stuck in the horizontal ridge being located at pickling pool differing heights, making whole capsicum be pressed in below filter screen and can not float with immersion is waterborne;
Described being laid in pickling pool according to one deck capsicum one deck salt by capsicum is the proportions of joining 18 kilograms of salt according to 100 kilograms of capsicums, and adds 0.3 kilogram of citric acid in capsicum preparation.
The preserving hot pepper device proposed according to above-mentioned preserving hot pepper method as shown in figure 1 and 2, a kind of preserving hot pepper device, comprise a pickling pool 1, in pond, be provided with immersion water circle device, it is characterized in that, described pickling pool 1 is with a concrete prefabricated pickling pool, and stick ceramics in pickling pool 1 bottom surface and periphery, there is the removable lid 16 for sealing in pickling pool 1 upper cover, the object of antiseepage can be reached like this, reach again the object of clean operation when soaking capsicum and going out groove, and horizontally disposed ridge 2 is set at pickling pool 1 differing heights, isolate a race way 11 on a limit of pickling pool 1 or one jiao simultaneously, race way 11 and pickling pool 1 are isolated by dividing plate 5, dividing plate 5 has permeability hole 6, aqueous phase in race way and pickling pool is circulated mutually, EGR 15 is provided with in race way 11, the immersion water that EGR 15 will be sucked by pipeline in race way, the top of pickling pool 1 is pumped into again through circulating pump 10, the pickled hot pepper upper surface in pickling pool is evenly sprayed by the nozzle 12 spraying pipe 9, circulated mutually with the immersion aqueous phase in pickling pool 1 in race way 11, circulating pump 10 is positioned on the bracing frame 14 outside pickling pool 1, and the entrance of circulating pump 10 is deep into the bottom of race way 11 by pipeline, exports and sprays pipe 9 and be connected.Capsicum 8 and salt 7 place Min layers, in pickling pool 1, are pressed with a filter screen 4, filter screen 4 are pressed with depression bar 3 again on capsicum 8 and salt 7, and depression bar 3 is stuck in below the horizontal ridge 2 at pickling pool 1 two ends, and are positioned at immersion water 18 underwater 5-10cm.
It is by prefabricated or brick pickling pool 1 is isolated a region at one side of pickling pool 1 or angle that described race way 11 and pickling pool 1 are isolated by dividing plate 6, race way 11 is vertically arranged in pickling pool corner, height is lower a little with pickling pool height, on the dividing plate 6 of isolating with pickling pool 1 in race way 11, have multiple permeability hole 6 according to different height, circulated mutually with the aqueous phase of pickling pool 1 in race way 11;
The bottom of described race way 11 is provided with atmospheric valve 17; When soak in pickling pool water 18 too much time, water 18 can be soaked by atmospheric valve part of draining;
Described filter screen 4 is matching form of latticed flat board, size and pickling pool inner face, and the size of grid hole 13 is 5mm, to ensure that soaked capsicum can not float on filter screen 4 by grid hole 13;
Described being pressed on filter screen 4 by depression bar 3 is after filter screen 4 pushes down pickled hot pepper layer, up float to prevent filter screen 4, two depression bars 3 are utilized to push down filter screen 4, and depression bar 3 is stuck in the horizontal ridge 2 times being located at pickling pool differing heights, make whole capsicum be pressed in filter screen less than 4, and can not float with immersion water 18;
Described is that wood materials makes by depression bar 3, and the length of depression bar 3 will be longer than the spacing that pickling pool both ends horizontal ridge is formed, and is shorter than the size of pickling pool 1 inner chamber.
Embodiment two
A kind of preserving hot pepper method, the basic method for salting of this embodiment is the same with embodiment one, and to be just described pickling pool be adopts brick forming, more cost-saving like this, first carry out Anti-seeping technology with cement in brick pickling pool bottom surface and periphery, then stick ceramics on cement; And horizontally disposed ridge is set at pickling pool differing heights, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, dividing plate there is permeability hole, aqueous phase in race way and pickling pool is circulated mutually, in race way, is provided with EGR, the water that EGR will be sucked by pipeline in race way, the top being pumped into pickling pool more evenly sprays the pickled hot pepper upper surface in pickling pool, and the aqueous phase in race way and pickling pool is circulated mutually; Then capsicum is laid in pickling pool according to one deck capsicum one deck salt, after being routed to the height of a ridge, if be no longer sick for laying, then filter screen suppressed on last one deck salt, then depression bar is pressed on filter screen, and make depression bar be stuck in below ridge; Then add the bittern that soaks capsicum or soak clear water, and making the bittern that adds or soak clear water to cover depression bar 5-10cm; With seal cover, pickling pool is covered tightly again, make the immersion capsicum in pickling pool be in air-tight state; And the bittern often crossed in one week circulation primary pickling pool or immersion clear water, each time 0.5-1 hour; Circulate after twice, then at 25-35 DEG C of condition lower seal 20-30 days, can groove be gone out filling, make product.
Described filter screen is the matching form of latticed flat board, size and pickling pool inner face, and the size of grid is 8mm, to ensure that soaked capsicum can not float on filter screen by grid;
According to the preserving hot pepper device that above-mentioned preserving hot pepper method proposes be, a kind of preserving hot pepper device, comprise a pickling pool, in pond, be provided with bittern or soak clear water EGR, it is characterized in that, described pickling pool is the pickling pool with brick, first carries out Anti-seeping technology with cement, then stick ceramics in brick pickling pool bottom surface and periphery on cement; And horizontally disposed ridge is set at pickling pool differing heights, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, dividing plate there is permeability hole, aqueous phase in race way and pickling pool is circulated mutually, in race way, is provided with EGR, the water that EGR will be sucked by pipeline in race way, the top being pumped into pickling pool more evenly sprays the pickled hot pepper upper surface in pickling pool, and the aqueous phase in race way and pickling pool is circulated mutually; Capsicum and salt layering are layered in pickling pool, be pressed with a filter screen, filter screen is pressed with depression bar again on capsicum and salt, and depression bar is stuck in below the horizontal ridge at pickling pool two ends.
It is by brick, pickling pool is isolated an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged in pickling pool corner, height is consistent with pickling pool height or lower a little, on the dividing plate that race way and pickling pool isolate, have multiple intercommunicating pore according to different height, make the aqueous phase of race way and pickling pool intercommunicated;
Described filter screen is the matching form of latticed flat board, size and pickling pool inner face, and the size of grid is 8mm;
Described filter screen is pressed with depression bar, and depression bar is two, and right-angled intersection is arranged and pushed down filter screen, and under depression bar being stuck in the horizontal ridge being located at pickling pool differing heights, making whole capsicum be pressed in below filter screen and with bittern or can not soak clear water floating.
Embodiment three
The basic method for salting of this embodiment is the same with device and embodiment one, is just that described depression bar is one to three, horizontally arranges.Described EGR is that immersible pump is placed in bottom race way, and by spraying head above Cemented filling to pickling pool, by spraying head ejection.
Beneficial effect of the present invention: capsicum is placed in a closed container that can circulate by the present invention, carries out bittern circulation, have circulating effect good by an independent isolating region, EGR controls convenient, changes easy feature; And implement compacting by filter screen and depression bar layering, have simple to operate, consolidation effect is good, the advantage not easily broken down.Pickling of very applicable a large amount of production bubble green pepper and capsicum.
Claims (10)
1. a preserving hot pepper method, compaction in layers method for salting is taked to pickle, it is characterized in that: with cement or brick pickling pool, Anti-seeping technology is carried out in pickling pool bottom surface and periphery, and horizontally disposed ridge is set at pickling pool differing heights, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, dividing plate there is permeability hole, aqueous phase in race way and pickling pool is circulated mutually, EGR is provided with in race way, the water that EGR will be sucked by pipeline in race way, the top being pumped into pickling pool more evenly sprays the pickled hot pepper upper surface in pickling pool, aqueous phase in race way and pickling pool is circulated mutually, then capsicum is laid in pickling pool according to one deck capsicum one deck salt, after being routed to the height of a ridge, if be no longer sick for laying, then filter screen suppressed on last one deck salt, then depression bar is pressed on filter screen, and make depression bar be stuck in below ridge, then add the immersion water soaking capsicum, and make the immersion water added cover depression bar 5-10cm, with seal cover, pickling pool is covered tightly again, make the immersion capsicum in pickling pool be in air-tight state, often cross the immersion water in one week circulation primary pickling pool, 0.5-1 hour each time, circulate after twice, then at 25-35 DEG C of condition lower seal 20-30 days, can groove be gone out filling, make product.
2. preserving hot pepper method as claimed in claim 1, it is characterized in that: it is first carry out Anti-seeping technology with cement in pickling pool bottom surface and periphery that described pickling pool bottom surface and periphery carry out Anti-seeping technology, then sticking ceramics in bottom surface and periphery, having the removable lid for sealing in pickling pool upper cover.
3. preserving hot pepper method as claimed in claim 1, it is characterized in that: it is by prefabricated or brick pickling pool is isolated an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged with pickling pool, height is consistent with pickling pool height or lower a little, on the dividing plate that race way and pickling pool isolate, have multiple permeability hole according to different height, make the aqueous phase of race way and pickling pool intercommunicated.
4. preserving hot pepper method as claimed in claim 1, it is characterized in that: described EGR is provided with a circulating pump on pickling pool side, the entrance of circulating pump is deep into the bottom of pickling pool race way by pipeline, circulation delivery side of pump is connected to by pipeline and sprays head above pickling pool, spray on head and have multiple outlet, by pouring spray outlet, circulation immersion water is evenly sprayed the upper surface of pickling pool.
5. preserving hot pepper method as claimed in claim 1, is characterized in that: described filter screen is the matching form of latticed flat board, size and pickling pool inner face, and the size of grid must be ensure that the capsicum soaked can not float on filter screen by grid; Described being pressed on filter screen by depression bar is after grid pushes down pickled hot pepper layer, up float to prevent filter screen, one or many depression bars are utilized to push down filter screen, and under depression bar being stuck in the horizontal ridge being located at pickling pool differing heights, making whole capsicum be pressed in below filter screen and can not float with immersion is waterborne.
6. the preserving hot pepper device that proposes of preserving hot pepper method according to claim 1, comprise a pickling pool, in pond, be provided with bittern or soak clear water EGR, it is characterized in that: described pickling pool is the pickling pool with cement or brick, Anti-seeping technology layer is made with in pickling pool bottom surface and periphery, and horizontally disposed ridge is set at pickling pool differing heights, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, dividing plate there is permeability hole, aqueous phase in race way and pickling pool is circulated mutually, EGR is provided with in race way, the water that EGR will be sucked by pipeline in race way, the top being pumped into pickling pool more evenly sprays the pickled hot pepper upper surface in pickling pool, aqueous phase in race way and pickling pool is circulated mutually, capsicum and salt layering are layered in pickling pool, be pressed with a filter screen, filter screen is pressed with depression bar again on capsicum and salt, and depression bar is stuck in below the horizontal ridge at pickling pool two ends, and are positioned at immersion water underwater 5-10cm.
7. preserving hot pepper device as claimed in claim 6, it is characterized in that: it is first carry out Anti-seeping technology with cement in pickling pool bottom surface and periphery that described pickling pool bottom surface and periphery are made with Anti-seeping technology layer, then sticking ceramics in bottom surface and periphery, having the removable lid for sealing in pickling pool upper cover.
8. preserving hot pepper device as claimed in claim 6, it is characterized in that: it is by prefabricated or brick pickling pool is isolated an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged in pickling pool corner, height is consistent with pickling pool height or lower a little, on the dividing plate that race way and pickling pool isolate, have multiple permeability hole according to different height, make the aqueous phase of race way and pickling pool intercommunicated; Described EGR is provided with a circulating pump on pickling pool side, the entrance of circulating pump is deep into the bottom of pickling pool race way by pipeline, circulation delivery side of pump is connected to by pipeline and sprays head above pickling pool, spray on head and have multiple outlet, by pouring spray outlet, circulation immersion water is evenly sprayed the upper surface of pickling pool.
9. preserving hot pepper device as claimed in claim 6, is characterized in that: described filter screen is the matching form of latticed flat board, size and pickling pool inner face, and the size of grid must be ensure that the capsicum soaked can not be floated on filter screen by grid.
10. preserving hot pepper device as claimed in claim 6, it is characterized in that: described depression bar is that wood materials or other material with certain buoyancy make, the length of depression bar will be longer than the spacing that pickling pool both ends horizontal ridge is formed, and is shorter than the size of pickling pool inner chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN103989119A (en) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品（集团）有限公司 | Bittern pit for salted chili |
| CN106465875B (en) * | 2016-09-23 | 2019-04-30 | 贵州遵义新佳裕食品有限公司 | A kind of bubble green pepper production method and its equipment |
| CN106418375A (en) * | 2016-11-30 | 2017-02-22 | 贵州旭阳食品（集团）有限公司 | Spraying device for salted pepper |
| CN106722562A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of yellow pepper base |
| CN108464468A (en) * | 2017-02-23 | 2018-08-31 | 南宁市富久信息技术有限公司 | A kind of marinated tamarind angle apparatus |
| CN106889183A (en) * | 2017-03-24 | 2017-06-27 | 莱芜泰丰食品有限公司 | A kind of save set and store method of ginger block |
| CN107568665A (en) * | 2017-08-31 | 2018-01-12 | 凤冈县凤源食品有限责任公司 | A kind of device for making bubble green pepper |
| CN108813484A (en) * | 2018-06-25 | 2018-11-16 | 余庆县农家人绿色食品开发有限公司 | A kind of bubble green pepper process equipment |
| CN110679881A (en) * | 2019-11-19 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Preparation method of pickled peppers |
| CN111548921B (en) * | 2020-05-15 | 2023-03-21 | 马鞍山市十月丰食品有限公司 | Temperature-controllable pressurizing pickling tank |
| CN111616340A (en) * | 2020-07-09 | 2020-09-04 | 余庆县农家人绿色食品开发有限公司 | Pickled pepper pickling pool and pickling method thereof |
| CN112655924A (en) * | 2020-12-18 | 2021-04-16 | 重庆市曾巧食品有限公司 | Pickling process of pickled vegetable |
| CN112772888A (en) * | 2021-03-10 | 2021-05-11 | 刘晓东 | Chili lactic acid pickling method |
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